holiday Archives -

Veggie Christmas Tree (How To VIDEO)

on December 11, 2016March 11, 2021 By Kelley 1 Comment

This adorable Veggie Christmas Tree makes the perfect centerpiece, and doubles as a healthy appetizer for your holiday meal! It’s super easy to make, and the kids will love to help create this festive veggie-art. It will surely impress your guests!

Can you believe Christmas is almost here!? It’s just a few short weeks away and there is always so much to be done. Have you gotten your Christmas shopping done this year? I haven’t even begun. Ugh, it makes me anxious just thinking about it.

I recently moved, and the first thing I did when I unpacked was get out my Christmas decorations. There is something about dressing up the house for Christmas that makes me so joyful. Do you guys feel the same way? Today while I was making this Veggie Christmas Tree I put a pot of potpourri on the stove top and had the Holiday Log Music Special playing nonstop to get that Christmas Spirit up and running.

If you want a few easy peasy Holiday Decor Hacks (with stuff you already have around the house) check out this post I did last year: EASY HOLIDAY DIY DECOR!

My love for all things Christmas goes way back to when I was a little girl. My mom was the ultimate Christmas elf. She decorated Every. Square. Inch. of our home. It was pure awesomeness!

We had multiple Christmas trees, the banisters where dripping with garland and lights, the chandeliers held beautiful springs of spruce and holly, and even the toilet was adorned with Christmas decor! It was a Christmas wonderland, second only to the North Pole.

By the time Christmas arrives and you’ve (hopefully) finished your decorating, and shopping, and wrapping, and shipping, AND cookie making (and eating ;)), and so on, you’re exhausted, right? But if your hosting the holiday festivities this year you’re going to have to rally after pulling that all night gift wrapping extravaganza, and cook an elaborate holiday fest, right?

Well, don’t worry, I have got you covered! The super cute Veggie Christmas Tree only takes a few minutes to make (the kids can have fun putting it together), and it looks amazing. Added bonus, it’s a tasty and healthy alternative to other popular holiday appetizers.

Enjoy! Happy Holidays!

Veggie Christmas Tree

1 styrofoam cone ((I got mine from Michaels))
2 packages toothpicks
2 green peppers
1 bag snap peas
1 head broccoli
1 yellow pepper ((star))
1 red pepper ((garland))
1 package cherry tomatoes ((ornaments))

Cut your green pepper in long triangles to form the lower branches of the tree.
Cut the broccoli into individual pieces.
Use a cookie cutter to make a star from the yellow pepper.
Carefully use a pairing knife to make garland from the red pepper, cutting a spiral.
Next, use the toothpicks to make your tree. Place the green pepper branches on the bottom, then the snap peas, and then the broccoli.
Insert the cherry tomatoes, top with the yellow pepper star and wrap with red pepper garland.
Serve with your favorite dip! Enjoy!

Apple Cranberry Crumble Pie

on November 18, 2016June 29, 2021 By Kelley

This Apple Cranberry Crumble Pie is full of sweet cinnamon decadence, topped with a buttery crisp crumb. The sweet apples and tart cranberries come together in perfect union to create the ultimate holiday pie. All your guests will adore this dessert and they will never ever guess it’s gluten free, paleo, and healthy!

Thanksgiving is right around the corner, but if your judging by the weather here is sunny souther California, you may be surprised its even fall! The summer weather still is going strong, and although we have had a cool down this week it’s still in the mid 70’s here.

No, no I’m no complaining, but it does make it a bit difficult to get into the holiday state of mind. I’m from the northeast and I grew up watching the autumn foliage turn from green to gold to crimson. The crisp fall air would cause me to bundle up in my boots, hat, and scarf before I set out for an autumn hike.

Fall was always the most beautiful time to hike in the Appalachian Mountains. The trail would be scattered with leaves of all colors and I would love to hear them crunch under my feet as I wandered.

My partner in crime, Cricket also loves her autumn hikes in the woods. She would always act extra spry due to the chilly weather, darting from tree to tree, sniffing out all the squirrels.:)

Here is California I still take her out for hikes and walks at the park. Although we have some leaves scattered about, but the sun refuses to quit, so the November hikes don’t give us the same invigorating feel that they used to!

Despite the warm weather, we still bake in this house. When it’s autumn, and the holidays are approaching, it is the perfect time for apple pie no matter the temperature outside.

I decided to make my apple pie extra festive this year by tossing is some beautiful crimson cranberries that add a splash of color, and a wonderful flavor reminiscent of fall.

The crumble topping is sweet, buttery, and crunchy, adding intriguing texture and mouthwatering flavor. All the ingredients are super healthy- no refined sugars, no grains, but you will never know it!

Did I mention it also looks stunning? It’s quite a looker;)

Apple Cranberry Crumble Pie

1 Perfect Paleo Pie Crust
5 apples ((Granny Smith or other cooking apples, peeled and sliced in 1/4″ segments))
1 tablespoon lemon juice
1 1/2 tablespoons grass-fed butter, melted ((or coconut oil or ghee))
1/4 cup coconut sugar
2 tablespoons maple syrup
2 tablespoons almond flour
1 teaspoon cinnamon
1/2 cup almond flour ((crumb topping))
1 1/2 tablespoons arrowroot flour ((crumb topping)(or tapioca flour))
2 tablespoons maple syrup ((crumb topping))
2 tablespoons coconut sugar ((crumb topping))
2 tablespoons grass-fed butter ((crumb topping)(or ghee or coconut oil))

Preheat oven to 350 degrees F.
Prepare the pie crust, find recipe here: Perfect Paleo Pie Crust
In a large bowl mix the apples, lemon juice, sugar, almond flour, cinnamon, maple syrup, and melted butter.
Place the filling mixture into the lightly baked pie crust.
In a small bowl mix the crumb topping ingredients: almond flour, arrowroot flour, maple syrup, coconut sugar and softened butter. Mix until you get the consistency of wet sand.
Sprinkle the crumb topping on top of the filling.
Cover with foil and bake for 40 minutes, then remove foil and bake for another 6-8 minutes, or until crumb topping is light brown and crisp.
Remove and let cool for at least 15 minutes, then serve and enjoy!

Dessert

American

Perfect Paleo Pie Crust

on November 15, 2016June 29, 2021 By Kelley 1 Comment

This flaky and buttery pie crust is the perfect compliment to your favorite pie. If you love traditional pie crust, this healthy and grain free version will surely satisfy you because it is just like the real deal! Best of all its super easy to make with only a handful of simple healthy ingredients! (Gluten free, grain free, paleo)It’s that time of year again- the holiday season is upon us! It seems to sneak up on me every year. Do you guys feel the same way?? One minute its a hot sweltering summer day in August, and with the blink of an eye (so it seems) we are on the cusp of Thanksgiving! I mean, where does the time go?

I actually got to start my holiday season extra early this year because my mom came in town this past week. Since I won’t be traveling back east this year for the holidays we decided to celebrate our turkey day a few weeks early! It was great to have her in town, and she helped me exhibit at my very first art fair! I am so excited to say my Moss Art was a big hit:) What do you guys think of it? (click here for my ETSY shop if you are interested in seeing more!)

So this week was pretty awesome with an early Thanksgiving feast and a successful art show! What more can a girl want?

With my mom’s help this year, I really perfected all my paleo/ grain free holiday recipes! This pie crust is no exception. My mom is truly a Super Mom. Did I mention she runs marathons and bakes the best pie crust ever!? Yep, that’s a fact! Well she was quite impressed with this one and I am so very happy to share it with you all today!

Perfect Paleo Pie Crust

1 1/4 cup almond flour
1 tablespoon coconut flour
1/4 cup arrowroot flour
4 tablespoons grass-fed butter, cold ((or ghee or palm shortening))
1 pasture-raised egg

Combine dry ingredients in the food processor and mix.
Add the egg, mix for a few sections.
Add the cold butter, 1 tablespoon at a time until a dough forms, on a slow/medium speed.
Scrape the dough out onto a piece of parchment paper.
You can chill to for 1 hour in the fridge and roll it out with a rolling pin (work quickly because as it warms it gets soft), or you can forgo the chilling and press the dough into the pie plate using you fingers to make smooth pie crust about 1/6″ thick.
Use a fork to poke holes into the bottom pie crust.
Bake as 350 degrees for 12 minutes (if it’s going to be baked again) or 15-18 minutes for use with a no-bake recipe.

Dessert

American

Pumpkin Pie with Sticky Pecans

on November 15, 2016June 29, 2021 By Kelley

This perfect Pumpkin Pie with Sticky Pecans will stun you with its beauty and win you over with its taste! Its creamy sweet pumpkin filling pairs nicely with some fluffy coconut whip cream-yum! Your guests will never ever guess it’s gluten free, grain free, paleo, and healthy! Your holiday spread will not be complete without this one!

Pumpkin pie has always been my ALL TIME favorite pie. I know, there’s apple pie, pecan pie, cherry pie, strawberry- rhubarb pie, lemon meringue pie, chocolate cream pie….. am I missing any of your favorites? They are all good, I must admit. Each and every one has a special place in my heart (and stomach!), but the pumpkin pie is the winner.

There is something about the creaminess, the smooth texture, with earthy sweet pumpkin and spice flavor that really satisfies. Heck, it has a seasonal latte named after it that people go crazy for this time of year, so I know I am not the only one who is obsessed with pumpkin pie flavor!

I am usually so stuffed after a Thanksgiving feast that I can barely move and have to fight the urge to put on sweats just for the extra room in the elastic waistband. haha.

But, not matter how stuffed I am, I always make room for a slice of pumpkin pie. I make sure to drown in a several heaping scoops of coconut whipped cream, and then I dig in, and enjoy ever last bite of pumpkin perfection.

This pumpkin pie is extra special because it is the BEST pumpkin pie, not just as good as a traditional one, but I would say, in fact, better! The sticky pecans makes for an sweet and crunchy topping to add in yet another flavor and texture dimension to an already fabulous pie.

It’s a must try, so you got to make it this year. You and your holiday guest will not be disappointed:)

Click here for the PERFECT PALEO PIE CRUST recipe!

Pumpkin Pie with Sticky Pecans

1 Perfect Paleo Pie Crust
1 15oz. can pumpkin
3 pasture-raised eggs
2/3 cup full fat coconut milk
1/4 cup cane sugar ((or coconut sugar))
2 tablespoons maple syrup
1/2 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 pinch Himalayan salt
1/2 cup pecans, whole ((sticky pecans))
2 tablespoons grass-fed butter ((or ghee))
2 tablespoons coconut sugar

Preheat oven to 350 degrees F.
Combine the pumpkin, eggs, coconut milk, maple syrup, sugar, vanilla, pumpkin pie spice and salt in a food processor (or use hand blender). Mix to combine unit smooth.
Pour the pumpkin pie mixture into the pie crust.
Place the pie in the oven for 45-50 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean. If your crust is browning too fast cover it with foil.
Meanwhile combine the butter and coconut sugar in a saucepan over low heat.
Using a rubber spatula mix the butter and sugar vigorously until the sugar melts and a thick syrup forms.
Add the pecans and stir to coat.
Place the sticky pecans on parchment to cool, and make sure they are separate from on another so they don’t stick to each other.
Once the the pie in finished baking remove and let it cool for at least 10 minutes on a wire rack.
Top your pie with pecans and set it in the fridge to cool, until you are ready to serve.

Dessert

American

Mocha Shortbread {Grain-Free, Gluten-Free, Paleo}

on December 22, 2015August 13, 2021 By Kelley

This Mocha Shortbread combines the wonderful flavors of chocolate and espresso and then are dipped into a decadent chocolate ganache. They happen to be grain and gluten-free and are oh so very addictive!

So this week we caught up on all our favorite holiday movies- Elf, A Christmas Story, and How the Grinch Stole Christmas. As you know Cricket loves to dress up so I made her the one-antler wonder (with help from my mom, thanks mom!), just like Max, from the Grinch! Between her costume and the holiday music on non-stop it’s definitely Christmasy around here!

As you know I love chocolate but my other true love is coffee! Do you drink your coffee black? I am in awe of all you that do. It seems so cool and edgy to order a black coffee. I wish I could too, but I’m a coffee wimp! Don’t get me wrong I love my java, but I’ve got to add some sweetness and creaminess and make it more like a dessert. I’m addicted to my coffee creamer and I’ve been known to take it along with me to Dunkin Donuts, no joke 🙂 So here is my love of coffee, chocolate, and creaminess in cookie form! I’ve also sprinkled on some crushed candy cane on some, and coconut on a few others so a few incredible flavor combinations- any peppermint mocha lovers out there??

Another great quality of these shortbread cookies is you can make the dough ahead of time. Just roll it into a log, wrap and freeze. When you’re ready to make your cookies, just thaw, slice and bake- and there you go- fresh and ready to serve!

I hope you love these as much as I do!

Mocha Shortbread {Grain-Free, Gluten-Free, Paleo}

2 cups almond flour
1/4 cup arrowroot powder
1/4 cup cocoa
1 teaspoon espresso powder (such as Medaglia D’Oro)
1/4 teaspoon celtic or Himalayan sea salt
1/4 cup coconut sugar
1/2 cup pastured raised butter (such as Kerrygold, softened or palm shortening)

Chocolate Ganche:

1/3 cup chocolate chips
1 + tablespoon coconut milk (full fat)

Preheat oven to 350 degrees F.
Combine and mix the almond flour, arrowroot powder, cocoa, espresso powder, salt and coconut sugar.
Add the softened butter and mix into the dry ingredients until a dough is formed.
Place the dough on a piece of parchment paper and roll into a 2″ log.
Wrap the log up in the parchment and chill thoroughly in the fridge (or freezer), about 1/2 hour.
Once chilled remove the log and slice into 1/2″ cookies and place them onto a cookie sheet.
Bake at 350 degrees F for 10 minutes, remove and let cool.
Meanwhile in a double boiler (or in saucepan over a larger saucepan with water) melt the chocolate chips and coconut milk. Add more coconut milk if needed to reach desired consistency.
Dip half of each cookie into the ganache and place on a parchment lined cookie sheet, sprinkle with candy cane or coconut if desired, then chill in the fridge until the chocolate it set.

Cricket’s Schweddy Balls

on December 22, 2015April 10, 2017 By Kelley

Cricket requested a special holiday dish this year- Schweddy Balls! Have you seen the SNL skit with Alec Baldwin? It’s on of my all time FAVORITES!

If you haven’t, well, here it is. You’ll have a good belly laugh…

These turkey meatballs are actually very healthy for your furry family members. They are made with all-natural ground turkey, ground flax, carrots, and kale, making them high in protein and packed with antioxidants. They are also super easy to make and cook in the slow cooker- just set it and forget it!

She ate them all. Every. Single. Last. One.

And best yet- this was just the test batch (which she said turned out perfect) so she gets to indulge on Schweddy Balls once again on Christmas Day!

Cricket’s Schweddy Balls

1 lb all-natural ground turkey (or beef)
1/4 cup ground flax
1/4 cup of carrots (finely chopped)
1/4 cup of kale (finely chopped)
1/4 teaspoon of celtic sea salt or Himalayan salt

Combine the turkey, flax, carrots, kale and salt in a bowl and mix well.
Form 1.5″ balls with you hands and line the bottom of your slow cooker. (No liquid needed)
Set to high and cook for 3 hours, or until done.
Make sure they are cool before you serve them.

Stuffin’ Muffins {Grain-Free & Gluten-Free}

on December 20, 2015April 2, 2021 By Kelley

This grain free stuffing tastes just like the glutenous version, but is heavy on the veggies, and comes in cute muffin shapes for perfect personal portions!

Do you call it stuffing or dressing? Hailing from the Northeast, my family refers to it as stuffing, but whatever you choose to call it, it’s a necessary item at any holiday feast.

Growing up I always requested the infamous “stuffing in a box,” and my mom would break out the Pepperidge Farm and whip me up my favorite stuffing. She would also make an “adult” version with cranberries, and maybe some apples and sausage, but I liked the good old simple kind. It was light and fluffy, bursting with herb and buttery flavors and I loved it!

As I grew up, my taste buds did too. I’ve tried all the other fancy adult stuffings, and I like them, don’t get me wrong, but I still have a special place in my heart for the boxed version. For the holiday season this year I wanted to make a healthy grain free stuffing that fell somewhere in the middle between the adult and child version; a stuffing that everyone at the table will enjoy! This recipe is loosely adapted and inspired by the Rachel Ray version- which are great! I also included a link in the recipe section to Grain Free Stuffing from Danielle Walker at Against All Grain (awesome blog! great recipes!), and her’s includes a recipe to make your own bread.

Stuffin’ Muffins {Grain-Free & Gluten-Free}

1 loaf of almond bread (7.5” x 3.5”, I used Simple Mills Artisan Bread Almond Flour Mix Or make your own-Recipe from Against All Grain:/ (Will yield around 4 cups of ¼” bread cubes., cut into cubes)
3 macintosh apples (¼”, peeled and diced into cubes)
2 cups of turnip (¼”, peeled and diced and roasted*)
2 cups of celery root (you may substitute parsnip, or do 4 cups of either turnip, parsnip,or celery root, ¼”, peeled and diced and roasted*)
2 ribs of celery (chopped)
1 yellow onion (diced)
1 ½ cups to 2 cups of chicken or veggie broth
2 eggs
4 tablespoons butter
1 bay leaf
¼ cup of fresh parsley leaves (chopped)
2 tablespoons of poultry seasoning
salt and pepper to taste

Place the bread cubes on a cookie sheet and dry them out in the oven at 200 degrees for about 15-20 minutes, or until they are dry like bread crumbs.
Preheat oven to 375 degrees F
Place the diced turnip and celery root on a greased cookie sheet or roasting pan, and coat with olive oil (I used a mister) and sprinkle with salt and pepper.
Roast the root veggies for about 45 minutes, or until fork tender and golden brown on the edges.
Meanwhile heat a large skillet over medium high heat, and add the 4 tablespoons of butter and the bay leaf.
Add the onions and celery, and cook a few minutes until translucent.
Add the apples and seasonings (poultry seasoning, salt, pepper).
Cook for about 5 minutes or until all the ingredients are softened.
Turn off the heat, then add the dry bread cubes and roasted root veggies, and mix.
In a separate bowl whisk 1 ½ cups of broth and 2 eggs (use 3 eggs if your eggs are not large).
Pour the egg and broth mixture evenly over the bread and veggie stuffing and mix to coat evenly. The broth should moisten the mixture, but do not add so much that it become soggy.
To test the consistency see if you can make a ball of stuffing in you hand that will hold its shape. If it doesn’t add additional broth until it does hold its shape.
Grease a muffin tin generously with butter.
Scoop the stuffing into the muffin tin and compact it tightly by pressing down with your hand so it will take the muffin shape and hold together.
Bake in the oven at 375 degrees for about 15-20 minutes, or until golden and crisp on top.
Remove and allow to cool for best removal.
Use a knife to loosen the muffin by running it along and down the sides. (I found it best to loosen the edges with the knife, then I used a fork to lift up the muffin out of the tin.)
If needed you can them place them on a pan to reheat in the oven.
*Additional tips- It may be best to bake one muffin as a test to make sure they hold shape before you bake the entire batch. If you are having trouble getting the muffins to hold shape upon removal, make sure they are cooled first, try adding more broth or an additional egg to the mixture, and make sure you compact the stuffing tightly into the greased muffin tin.

Easy Holiday DIY Decor: With Stuff You Already Have Around the House!

on December 18, 2015December 18, 2015 By Kelley

Is your house fully decked out for the holidays, now just a week away!?

If not, no need to worry, because I have some super simple DIY hacks to make your home holiday-ready in no time flat. Best yet- these can all be done with stuff you already have laying around your home!

1.Fill some ball jars and other glass vessels with a handful of cranberries and water. Grab a few sprigs of evergreen in you backyard and voila- a beautiful centerpiece!

2. I’m sure you have some empty wrapping paper tubes (or paper towel tube) around your home, right? Cut the tube into 1 1/2″ rounds, wrap with yarn or ribbon and glue on a few evergreen springs and berries from the yard to make a beautiful napkin holder.

3. To make your home smell as wonderful as it will look fill a large pot with cinnamon stick, citrus fruit and evergreen springs and let it simmer away on the stove top. Added bonus- it will keep the air from being too dry!

4. Grab extra pinecones while your outside and paint them with that extra paint you have sitting in the garage. Add sparkle if you have it and plop them in a large bowl-beautiful!

5. Pop a bag of microwave popcorn, grab some extra cranberries and a needle and thread and make your very own vintage garland. Your tree will feel so special!

6. Wake up your old globe ornaments by filling them with something- such as glitter, old tinsel, sea glass, etc. The lights on the tree will make your “new” ornaments sparkle!

NOW you are ready to celebrate in style! Happy Holidays!

Green Bean Casserole {Grain Free, Dairy Free, Paleo}

on December 15, 2015April 2, 2021 By Kelley 8 Comments

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!)

My absolute FAVORITE dish of the Thanksgiving Day feast is the Green Bean Casserole. I wait in anticipation all year for this dish and then eat the leftovers for the entire month of December then make it AGAIN for Christmas! That is how much I love it. Really.

When I decided to clean up my diet I knew this was one dish I’d have to sacrifice. It’s made with canned cream of mushroom soup and french fried onions that have a buttery and crisp bread coating (yum.. mouth watering!), and the only “healthy” ingredient is the green beans. Truly, the veggies are just a way to get more creamy and crunchy goodness in every bite.

I decided that there was no way I couldn’t at least try to replicate this dish in a healthy way, and I set out with great determination and resolve.

Cricket put on her new chef’s hat too and accompanied me in the kitchen for all the trials and tribulations. I offered her a few green beans to show my gratitude but she turned up her nose and looked at me as to say “Um, no… I’m waiting on the turkey!”

And guess what- it was a huge success! This dish has all the creaminess, thanks to the cashew cream, and crunchiness, from the grain-free coating on the fried onions. And yes, I have been eating the leftovers EVERYDAY since, and plan to make it again for Christmas 🙂

HERE IS THE LINK TO THE CREAMY MUSHROOM SOUP (DAIRY-FREE): CREAMY MUSHROOM SOUP

Green Bean Casserole (Dairy free, Grain Free, Paleo, Vegan)

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten free, grain free, dairy free, vegan, and paleo!

1.5 lbs french green beans ((1 bag, cut them into 1/2))
3 cups Creamy Mushroom Soup ((only use 1 cup of broth to make a thick condensed soup))
1/2 teaspoon Himalayan salt
1/2 teaspoon black pepper
1 tablespoon coconut aminos ((or Worcestershire sauce))
1 cup French Fried Onions

Preheat oven to 350 degrees F.
Heat water in a large sauce pan over high until it reaches a simmer.
Add trimmed and cut green beans to the water and cook a few minutes just until they turn bright green, but still crisp.
Remove the green beans immediately and drain.
In a large bowl combine and mix 3 cups of creamy mushroom soup, the blanched green beans, coconut aminos, salt and pepper, and ½ cup of french fried onion.
I recommend letting the green bean mixture sit for about 10 minutes, and some water may separate out. Simply pour it out of the bowl.
Next, pour the mixture into a greased casserole dish and cover with foil.
Bake at 350 for about 30 minutes or until green beans reach desired tenderness. (I prefer them on the crispier side.)
Remove foil and sprinkle the remaining ½ cup of french fried onions on top, increase oven temperature to 425 degrees and move to a high rack in the oven for a few (3-5 minutes), or just until the top is golden brown and crisp.

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You'll never guess it's gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!) — This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!)

Chocolate Lace Cookies {Grain Free, Gluten Free, Paleo}

on December 13, 2015April 10, 2017 By Kelley 2 Comments

These gorgeous rich, buttery, and chocolatey cookies look incredible and happen to be grain and gluten free!

Christmas is 2 weeks away and it’s time to start churning out the Christmas cookies! My family’s cookie traditions include biscotti, Italian drop cookies, and the good old sugar cookie, rolled out and cut into familiar Christmas shapes and coated with sugar frosting and sprinkles. They are all excellent in their individual ways, but this year I set out to create some new cookie traditions with two requirements, first that they must be festive and fancy, and second they must be grain free and use healthy ingredients only. Oh- and one more very important point is that they must taste SO GOOD that the most discriminatory cookie eater, ie Santa, must love them!

We always left cookies out for Santa when we were young, as well as a glass of milk to wash those cookies down. Being the avid animal lover that I am, I always made sure we had carrots out for the reindeer too 😉 In the wee early morning hours I would sneak down and check to see if the cookies had been eaten, milk had been downed, and of course that the carrots had been nibbled on. For me, it was the ultimate proof Santa and his furry flying friends had made it down my chimney, and I would light up with joy!

I am so excited to carry on this tradition with my family, and celebrate the spirit of Christmas, and to make sure Santa stays healthy and fit by eating only the tastiest and healthiest of cookies.

So today I bring you the elegant Chocolate Lace Cookie. These cookies are gorgeous, buttery, rich and are easy to make with only 6 ingredients including almond flour, honey, coconut sugar and blended with rich butter (please use pasture/grass-raised butter, read why HERE).

They come out crisp, almost like a butter toffee, and begin to melt in your mouth upon your first bite. I love them, the hubby loves them, Cricket wishes she could love them (don’t worry she doesn’t get left out, she gets her own doggie cookies) and Santa is going to adore them!

Chocolate Lace Cookie {Grain Free, Gluten Free, Paleo}

These gorgeous rich, buttery, and chocolatey cookies look incredible and happen to be grain and gluten free!

1 cup almond meal (grind almonds in a high speed blender)
pinch salt
2 tablespoons cocoa
1/2 teaspoon vanilla
2 tablespoon honey
1/2 cup coconut sugar
5 tablespoons butter or ghee (pasture-raised such as Kerrygold)

Preheat oven to 350 degrees and line a cookie sheet with parchment.
Combine the butter, coconut sugar and honey in a saucepan over medium heat.
Whisk the mixture until smooth and melted and remove from the burner as it begins to simmer.
Add the almond flour, pinch of salt, and vanilla and mix to make a dough.
Use a spoon to scoop about a tablespoon of dough per cookie and space them at least 2” apart (they spread).
Bake at 350 degrees for 10-12 minutes and let cool 10 minutes before removing. They will harden as they cool.
Store in airtight container to keep crisp.